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Epicurious

Surf and Turf Salad

Recipe information

  • Yield

    4 servings

Ingredients

2 large garlic cloves, minced
1-inch piece fresh gingerroot, peeled and minced or grated
3 tablespoons tamari (dark aged soy sauce)
1 teaspoon coriander (1/3 palmful)
2 teaspoons ground cumin (1/2 to 2/3 palmful)
1 teaspoon turmeric (1/3 palmful)
1/2 teaspoon ground cayenne pepper
1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning
Zest of 1 lemon
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
2 pounds flank steak
1 bunch scallions
16 raw medium shrimp, deveined
Salt and freshly ground black pepper
1 teaspoon hot red pepper flakes
2 romaine lettuce hearts, chopped
4 ounces baby spinach leaves
1/4 cup fresh flat-leaf parsley (a couple of handfuls), chopped
1/2 red onion, chopped

Dressing

Juice of 1 lemon
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
Salt and freshly ground black pepper

Preparation

  1. Step 1

    Preheat a tabletop grill, grill pan, or outdoor grill to high.

    Step 2

    Combine the first 10 ingredients in a shallow dish. Coat the flank steak in mixture and set aside for 10 to 15 minutes.

    Step 3

    Trim the ends and an inch of the tops off of the scallions. Remove the tails from the deveined shrimp. Drizzle EVOO over both the scallions and the shrimp and season with salt, pepper, and hot red pepper flakes. Grill the scallions and shrimp for 2 minutes on each side. Then remove and reserve.

    Step 4

    Place the meat on a grill pan and cook for 3 to 4 minutes on each side. Remove the meat to a plate, tent with foil, and let the juices settle for 5 minutes.

    Step 5

    Combine the greens, parsley, and onion on a large platter or individual plates. Cut the grilled scallions into 1-inch pieces, scatter over the greens, then evenly distribute the grilled shrimp over the greens. In a small bowl mix the lemon juice, tomato paste, and Worcestershire and whisk in the EVOO. Season the dressing with salt and pepper and drizzle it back and forth over the arranged greens and scallions and shrimp. Slice the steak very thin against the grain on an angle with a sharp knife and arrange it over the salad.

Rachael Ray's 30-Minute Get Real Meals
TagsSaladSteakBeefMeatShrimpShellfishSeafoodRomaineLettuceLeafy GreensVegetableSpinachMainDinnerDairy FreeNut FreeKetoQuickWeeknight Meals30 Minutes or LessGrillingCookbooks
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